Delicious veal skewers. Tender veal skewers
Tender veal meat is perfect for barbecue. It can also become great alternative pork or chicken.
Veal barbecue recipe
Ingredients:
- veal (pulp) - 985 g;
- onion - 55 g;
- fresh green onion - 0.5 bunch;
- - 20 ml;
Cooking
Wash the veal and cut into pieces. We clean the onion, chop the rings, and green onion chop finely with a knife. Put the meat in a bowl, cover with prepared onions, season with spices, add mayonnaise and mix everything thoroughly. We marinate the veal for 3 hours, and in the meantime, we kindle the grill for now. Next, string the pieces on skewers and fry the shish kebab until golden brown.
How to cook veal skewers?
Ingredients:
- veal pulp - 455 g;
- smoked bacon - 195 g;
- vegetable oil - 45 ml;
- basil - to taste;
- spices.
For sauce:
- sweet yellow pepper - 95 g;
- chili pepper - 0.5 pcs.;
- root fresh ginger- 1 cm;
- wine vinegar- 45 ml;
- sugar - 15 g.
Cooking
To prepare the sauce, grind the chili pepper and ginger, add the diced sweet pepper, fill everything with vinegar, oil and dilute with water. We send the dishes with the sauce to the fire and boil for 10 minutes. Then we throw sugar and simmer for another 5-7 minutes without a lid. We cut the veal and bacon into small cubes, season with spices and, alternating, string on skewers. Oil mixed with chopped basil, pour the kebab with this mixture and marinate for 20 minutes. Then roast it on the grill and serve with ginger sauce.
How delicious to marinate veal for barbecue?
Ingredients:
- veal - 805 g;
- hot peppers- 2 pods;
- soy dark sauce- 20 ml;
- olive oil - 25 ml;
- medium potatoes - 1.5 kg;
- red wine - 0.5 tbsp.;
- sugar - 10 g;
- cumin - 5 g;
- lemon - 65 g;
- paprika - to taste;
- spices.
Cooking
We wash the meat, dry it and cut into pieces. Warm up in a pot soy sauce with red wine, throw in sugar, hot pepper and cumin. We spread the veal in a saucepan, pour warm marinade over it, close the lid and put it in the cold for 4 hours. We wash the young potatoes, cut them in half lengthwise and put them in a bowl. Pour in the olive oil, toss in the paprika and salt to taste. We mix everything and send it to the cold for 2 hours. After that, fry the meat and potatoes on the grill, sprinkle the dish with lemon juice.
How to marinate veal for barbecue in grapefruit juice?
Ingredients:
- veal - 995 g;
- grapefruit - 2 pcs.;
- Bulgarian yellow pepper - 65 g;
- sour apple - 1 pc.;
- spices;
- onion - 45 g.
Cooking
Cut the veal into pieces and put in a deep bowl. Then add the juice of one grapefruit, season with spices and remove the meat overnight in the cold. Pepper, grapefruit, onion and apple cut large pieces and put on skewers. Separately, we prepare skewers with meat and fry everything until cooked. Salt the meat before serving.
Caucasian veal skewers recipe
Ingredients:
- veal - 985 g;
- onion - 145 g;
- lard - 1 tbsp. a spoon;
- table vinegar - 95 ml;
- spices.
Cooking
Cut the meat into cubes and place in a bowl. Then sprinkle with spices, throw the chopped onion, pour vinegar and mix well. Marinate in a cold place for 3 hours, and then string the meat on skewers, alternating with onions, and grease everything with fat tail fat. Fry the kebab on the grill for 15 minutes and serve with fresh vegetables.
Veal shish kebab in beer
Step 1: prepare the meat.
To begin with, we choose meat, young veal should be either light or dark pink in color; ideal pieces are fillet, rump, outer or inner tenderloin. Now we wash the veal under running cold running water, thus getting rid of any kind of contamination, and dry the meat with paper towels. kitchen towels from excess moisture. Then we put it on cutting board and with a sharp kitchen knife cut the veal portioned pieces diameter 4 to 5 centimeters. Put the cut into a deep bowl.Step 2: marinate the meat.
Now we take 2 - 3 heads onions, peel them, rinse under running water, dry with paper kitchen towels and lay on a cutting board. In principle, from this ingredient we only need flavor with juice and, according to the idea, onions must be passed through a meat grinder or finely chopped. Therefore, we act as desired, for example, we cut it into half rings, rings or chop into small pieces and transfer to a bowl of meat. Let's pour it in there right amount red table semi-dry wine, vegetable oil, add such dried and chopped herbs as thyme, cilantro, rosemary, mint, and also put salt to taste. Mix all ingredients with clean hands, cover the bowl with a lid, tighten with plastic cling film so that the meat does not absorb excess odors and put the resulting structure in the refrigerator. Marinate the meat to a minimum 6 hours maximum 12 hours, it is better to prepare the veal from evening to night, during which time it will become more juicy. Step 3: prepare the fat.
First of all, it must be said that veal is a little dry after frying, therefore, basically, pieces of meat are pulled into a fatty beef mesh or slices of lard are laid between them so that during frying they soak the meat with their fat. AT this recipe meat bacon is used, we take greasy strips, put them on a cutting board, cut each into 2 - 3 parts, sprinkle the pieces on both sides with black ground pepper and salt. We shift the cut into a separate deep plate, tighten it with plastic wrap, put it in the refrigerator and let it soak a little with salt and the aroma of black pepper. We keep the lard in the refrigerator for the same amount of time as beef. Step 4: prepare the grill.
After the required time has elapsed, remove the meat with lard from the refrigerator and let them brew and warm up with room temperature couple of hours. During this time, we prepare the brazier, put a couple of dry newspapers or several sheets of cardboard in it, put a dry one on top of them. vine, a couple of armfuls of dry leaves or brushwood. After falling asleep in the grill 2,5
kilograms charcoal, which can be bought in any stores, coal should fill the container to half. Then, with the help of matches, we set fire to a piece of newspaper or cardboard. When the dry branches burn out, we throw a couple more armfuls of leaves or brushwood into the brazier and let the fire flare up again, repeat this process 3 - 4 times. The temperature in the grill should be at least 300 degrees. Approximately through 1 – 1.5 hours there will be enough heat in the container, the coals will begin to smolder and this is the right time for frying kebabs. Step 5: Fry the veal skewers.
Now we take 1 tablespoon of vegetable oil, grease all the skewers in fat, this process is needed in order to ready kebab easily slipped off the metal poles. Then we take a piece of veal, put a strip of bacon on it, and string 2 ingredients on a skewer so that they both fit tightly, and the lard envelops a piece of veal. In the same way, we string the remaining pieces of meat on the skewer, at the rate of 1 serving 4 - 5 pieces. We put the still raw kebabs on a hot grill and start frying them. 
There are also a few little secrets in their preparation. First of all, we put the kebabs on the grill so that there are no gaps between the skewers, and they lie tightly to each other. Secondly, during frying, periodically pour the coals with the remaining marinade, or rather plain water, so that the meat does not dry out and the fire in the grill decreases. It’s better not to pour anything on meat otherwise instead roast veal you get steamed veal. Thirdly, you should not constantly turn the skewers from one side to the other, just enough 3 - 4 times Otherwise, you again risk overdrying the meat. The frying of each side of the kebabs takes for 12 - 15 minutes. When the meat is reddened, we check its readiness with a knife, make an incision on one of the pieces of veal, if it flows out pink juice, then continue to fry kebabs until fully prepared, if it stands out white juice, then remove the skewers from the grill, put them on a large flat dish and immediately serve to the table. Step 6: Serve the veal skewers.
Veal shish kebab is served hot. If desired, this dish is served with marinades or served with baked vegetables. But the best option this is fresh vegetables, such as radishes, sweet lettuce peppers, cucumbers, tomatoes, green onions and many different greens eg cilantro, basil, dill, parsley. Perfect lungs aperitifs for such meat are red wines, more serious alcohol, such as vodka or cognac, is also suitable. It is preferable for children to savor this yummy with citrus juices or homemade lemonade. Enjoy! Enjoy your meal! - - The distance between skewers with meat and coals should be at least 7 - 10 centimeters.
- - If you fall asleep burning coals 2 - 3 handfuls rock salt they will ignite less and produce an even, mild heat.
- - To prepare the barbecue, the ideal fuel is charcoal or firewood fruit trees, such as apple trees, pears, vines, dry branches of juniper, or acacia are also suitable. You should not use firewood from coniferous trees such as thuja, buttermilk, spruce and others, the meat will absorb quite sharp and not very strong from them. nice smell. Do not use branches of mountain ash, poplar, aspen, oleander, they contain poisonous oils! Do not use rotten or damp firewood to prepare a fire, because of this it will smoke very much, which will significantly worsen the taste and smell of your barbecue.
- – The best container for marinating meat, it is clay, enameled or glassware, in aluminum containers it quickly oxidizes, this spoils its taste, quality and aroma.
- - Do not forget that for cutting meat ingredients and onions, there should always be separate cutting boards and kitchen knives!
Wonderful homemade meat, marinated in a variety of marinades with pleasure, is eaten by the whole company on both cheeks. Especially in combination with fragrant charcoal-baked potatoes. Step by step recipe with a photo will help you cook delicious, tender and juicy meat.
Time for preparing:---
Servings:---
To begin with, we choose meat, young veal should be either light or dark pink in color; ideal pieces are fillet, rump, outer or inner tenderloin. Now we wash the veal under a stream of cold running water, thus getting rid of any kind of contamination, and dry the meat with paper kitchen towels from excess moisture. Then we put it on a cutting board and, using a sharp kitchen knife, cut the veal into portioned pieces with a diameter of 4 to 5 centimeters. Put the cut into a deep bowl.
Marinade:
Now we take 2 - 3 heads of onions, peel them, rinse them under running water, dry them with paper kitchen towels and lay them on a cutting board. In principle, from this ingredient we only need flavor with juice and, according to the idea, onions must be passed through a meat grinder or finely chopped. Therefore, we act as desired, for example, cut it into half rings, rings or chop it into small pieces and transfer it to a bowl with meat. We also pour in the right amount of red table semi-dry wine, vegetable oil, add such dried and chopped herbs as thyme, cilantro, rosemary, mint, and also put salt to taste. We mix all the ingredients with clean hands, cover the bowl with a lid, tighten it with plastic wrap so that the meat does not absorb excess odors and put the resulting structure in the refrigerator. We marinate the meat for a minimum of 6 hours, a maximum of 12 hours, it is better to prepare the veal from evening to night, during which time it will become more juicy 
First of all, it must be said that veal is a little dry after frying, therefore, basically, pieces of meat are pulled into a fatty beef mesh or slices of lard are laid between them so that during frying they soak the meat with their fat. This recipe uses meat bacon, take greasy strips, put them on a cutting board, cut each into 2-3 parts, sprinkle the pieces on both sides with black pepper and salt. We shift the cut into a separate deep plate, tighten it with plastic wrap, put it in the refrigerator and let it soak a little with salt and the aroma of black pepper. We keep the lard in the refrigerator for the same amount of time as beef. 
After the required time has elapsed, remove the meat with lard from the refrigerator and let them brew and warm at room temperature for a couple of hours. During this time, we prepare the barbecue, put a couple of dry newspapers or several sheets of cardboard in it, put a dry vine on top of them, a couple of armfuls of dry leaves or brushwood. After we put 2.5 kilograms of charcoal into the brazier, which can be bought at any store, the charcoal should fill the container up to half. Then, with the help of matches, we set fire to a piece of newspaper or cardboard. When the dry branches burn out, we throw a couple more armfuls of leaves or brushwood into the brazier and let the fire flare up again, repeat this process 3-4 times. The temperature in the grill should be at least 300 degrees. After about 1 - 1.5 hours, there will be enough heat in the container, the coals will begin to smolder and this is the best time for frying kebabs. 
Now we take 1 tablespoon of vegetable oil, grease all the skewers in fat, this process is needed so that the finished kebab easily slides off the metal poles. Then we take a piece of veal, put a strip of bacon on it, and string 2 ingredients on a skewer so that they both fit tightly, and the lard envelops a piece of veal. In the same way, we string the remaining pieces of meat on the skewer, at the rate of 1 serving 4 - 5 pieces. We put the still raw kebabs on a hot grill and start frying them. 
There are also a few little secrets in their preparation. First of all, we put the kebabs on the grill so that there are no gaps between the skewers, and they lie tightly to each other. Secondly, during frying, periodically pour the coals with the remaining marinade, and preferably with plain water, so that the meat does not dry out and the fire in the grill decreases. It is better not to pour anything on the meat, otherwise, instead of roast veal, you will get steamed veal. Thirdly, you should not constantly turn the skewers from one side to the other, just 3-4 times is enough, otherwise you again risk overdrying the meat. It takes 12-15 minutes to fry each side of the kebabs. When the meat is reddened, we check its readiness with a knife, make an incision on one of the pieces of veal, if pink juice flows out of it, then continue to fry the kebabs until fully cooked, if white juice stands out, then remove the skewer from the grill, put them on a large flat dish and serve immediately. 
Veal shish kebab is served hot. If desired, this dish is served with marinades or served with baked vegetables. But the best option is fresh vegetables, such as radishes, sweet peppers, cucumbers, tomatoes, green onions and a lot of different greens, such as cilantro, basil, dill, parsley. Ideal light aperitifs for such meat are red wines, and more serious alcohol, such as vodka or cognac, is also suitable. Children prefer to savor this yummy with citrus juices or homemade lemonade. Enjoy! Enjoy your meal!
Get away from habitual recipes meat dishes on the fire and try something new, unusual - veal skewers. Veal may not be as well-suited for a grilled dish, but it is in no way inferior to other types of meat. And, if properly marinated, then you and all your guests will be delighted with your culinary skills.
How to cook the most tender barbecue
Cooking veal skewers is very simple. To do this, you just need to stock up on a little time and the desire to cook something really tasty. Before moving on to cooking, prepare a suitable meat - veal tenderloin. It is best to take it fresh, not frozen. It should have a pleasant meaty smell, it should not have any mucus or areas of a different color - this indicates the freshness of the meat.
It is important to marinate veal kebab properly, because it can become hard and rubbery during frying. That is why it is necessary to use so-called aggressive preservatives in the marinade, and this, for example:
- lemon acid;
- acetic acid;
- wine and more.
The ingredients will be able to penetrate deep into the meat fibers - this will make the veal soft, tender, juicy.
Cooking method number 1
Let's look at how to marinate veal in these aggressive ingredients. To do this, prepare:
- veal tenderloin - 2 kg;
- 9% vinegar - 3-4 tablespoons;
- seasoning "For barbecue" - 2-3 tbsp.
- onions - 3-4 heads.
Step by step recipe for veal skewers:
- The tenderloin must be washed, cut off the fat, lived, dried and cut into shish kebab pieces.
- Onions also need to be peeled, washed and finely chopped.
- Veal is transferred to a clay or ceramic bowl, poured with vinegar, sprinkled with spices and chopped onions. Next, everything must be thoroughly mixed, so that each piece is covered with marinade. We leave the workpiece to stand for 5-7 hours in the refrigerator.
- You need to fry veal skewers differently than any other meat. You need to cook it for 17-25 minutes in a very strong heat. Do not forget to turn the skewers often enough, because the meat has little fat, which means it can start to burn.
Cooking method number 2
You can marinate veal in more than spicy marinade. For this you will need:
- veal tenderloin - 1 kg;
- sweet pepper - 3 medium pieces;
- onion - 2 pcs.;
- honey - 2 tsp;
- balsamic vinegar - 5 tablespoons;
- beer - 150 m;
Cooking this veal kebab will take you a little more time than I eat with the previous method.
- Just as in the previous method, the meat must be washed, cleaned of films, fat, lived, dried, and then cut into traditional pieces.
- Sweet peppers need to be cleaned of seeds, washed, dried and cut into squares.
- Onions will need to be peeled, washed and cut into rings or half rings.
- Add honey to meat and stir. Now pour in the vinegar and vegetables: onion, pepper - mix again. And last but not least, salt and pepper. Mix the mixture thoroughly again. The marinade should soak the meat for 1-2 hours.
- We fry in the same way as described in the previous method, often turning over and pouring over beer.
- Ready! Serve with fresh or roasted vegetables.
Cooking method number 3
You can also cook veal skewers, the recipe of which does not contain acid, which means it does not sour the meat. Such a marinade can be considered more traditional and for this you will need:
- veal tenderloin - 1.5 kg;
- onions - 2 medium heads;
- parsley - a bunch;
- mineral water (with gas) - 1 l;
- salt, pepper, spices - to taste.
Let's start cooking:
- Again, the meat is washed, dried, cleaned of films, lived, fat, cut into pieces.
- Peeled onion, cut into rings.
- We shift the pieces into a bowl, fall asleep with chopped onion, pour mineral water, season with spices, salt, pepper. Now everything needs to be mixed well.
- We leave the marinated kebab in a cold place for several hours.
- Fry for 15-25 minutes, constantly turning over high heat.
- Can be served fresh vegetable salad and fresh bread or lavash.
Cooking method number 4
You will need the following set of products:
- veal tenderloin - 1.5 kg;
- onions - 3 pcs.;
- kefir - 350 ml;
- seasoning "For barbecue" - to taste;
- salt, pepper - to taste.
Let's start cooking:
- Prepare the meat: rinse under running water, cut off all unnecessary, dry paper towels. Now cut a large piece into skewers.
- We shift everything into a bowl. Mix the meat with salt, pepper and the necessary spices.
- Add the peeled onion cut into half rings to the veal.
- Pour kefir into a bowl, mix well again. Let stand overnight in the refrigerator.
- Put the pieces on skewers, alternating them with onions and start frying.
- Fry for 15-20 minutes, periodically turning over, and yet - you can pour the marinade during cooking.
Now you know several recipes for delicious veal tenderloin, but which one is the most delicious is up to you to choose.
4-05-2012
Several recipes for veal skewers, plus mixed recipes with the addition of pork and other products that you most likely have never added to a barbecue marinade recipe :) Specifically, the recipes are: excellent dish)
kebab barbecue recipes
Several recipes for veal kebabs, plus mixed recipes with the addition of pork and other products that you most likely have never added to a kebab marinade recipe :) Specifically, the recipes are: Marinated veal, Barbecue Gintaras in Lithuanian Veal piquant, Barbecue Ralenchi, Veal on the grill(simple and excellent dish)
The big holiday on May 9 is coming soon and many of us will go to nature, to the country house, to the river, and it is already clear what is the most common dish used in these gatherings, kebab certainly. Shish kebab is such a dish that neither adults nor children will ever get tired of. And drinking it with beer duck, for a sweet deed, great snack. Next I will post 5 barbecue recipes from veal, I will post recipes from other meat later in another topic, see all barbecue recipes
Marinated veal
Ingredients:
Veal - 1 kg.
ghee - 1-2 tsp
water - 2 glasses
vinegar - 1 cup
parsley root - 1 pc.
celery root - 1 pc.
onion - 2 pcs.
carrots - 1 pc.
peppercorns - 10 pcs.
Bay leaf- 3 pcs.
salt - to taste
Cooking:
Boil water with spices, cool and add vinegar. Veal, peeled from the film, cut into pieces, mix with chopped vegetables and pour marinade so that the meat is covered with it. Cover and keep in a cool place for 1 day, turning the meat from time to time. After a day, remove it from the marinade, salt, string on skewers, grease the meat on top ghee and fry from all sides on the grill over hot coals. Shashlik is good with fresh cucumber salad.
Lithuanian barbecue "Gintaras"
Ingredients:
Veal - 800 gr.
lemon - 1 pc.
bacon (or lard) - 200 gr.
garlic - 4 cloves
salt, pepper - to taste
Cooking:
Cut the veal fillet into pieces (thickness - 0.5 cm, width - 6 - 8, length 10 - 12), beat off a little, salt, pepper, grate with crushed garlic, pour over lemon juice and leave in enamelware in a cool place for 5 hours. Then put on each piece of pickled meat little piece bacon, roll into rolls and secure with wooden skewers or toothpicks. String the resulting rolls on skewers and fry on the grill over coals, periodically turning and sprinkling with lemon juice diluted in water.
Spicy veal with wine (on the grill)
Ingredients:
Veal - 800 gr.
soy sauce - 1/2 cup
olive oil - 2 tbsp
dry red wine - 1/2 cup
hot pepper - 2 pods
cumin - 1 tsp
carnation - 6 pcs.
potatoes - 1.5 kg.
sugar - 1 tsp
lemon - 1 pc.
paprika - 1 tsp
salt - to taste
Cooking:
Wash the meat, dry it and cut into portions. In a saucepan, heat the soy sauce with wine without boiling. Add sugar, hot pepper, cumin, cloves. Put the veal in a saucepan, pour warm marinade over it, close the lid and refrigerate for 3-4 hours. Wash the young potatoes thoroughly and cut them lengthwise into two parts. Put in a bowl, pour in olive oil, add paprika and salt. Mix and refrigerate for 2 hours. Grill meat and potatoes. Together with them, fry a little slices of lemon. Squeeze over meat while cooking lemon juice. Serve veal with potato and lemon wedges.
Barbecue Ralenchi
Ingredients:
Veal - 500 gr.
pork - 300 gr.
smoked bacon - 100 gr.
onion - 3 pcs.
ground black pepper - 5 gr.
coarse salt - to taste
Cooking:
Cut the veal and pork into pieces of about 40 grams, beat a little with a wooden mallet and sprinkle with ground black pepper. Smoked lard cut into thin slices, onion - large rings. Mix all ingredients, sprinkle coarse salt, then strung on skewers, alternating pieces of meat, bacon and onion circles. Cook the kebab over hot coals, constantly turning the skewers and sprinkling the meat with water.
(from the author: it turns out delicious but greasy)
Veal on the grill
Ingredients:
Veal chops - 640 gr. (4 things.)
Olive oil - 3 tbsp
Wheat bread(crumbs) - 80 gr.
Butter - 4 tbsp
Chopped green onion - 2 tbsp
Salt and pepper - to taste
Cooking:
Veal cutlets, peeled from films and cartilage, rinse in a jet cold water, pat dry with a towel. grease olive oil and roll in bread crumbs. Salt, pepper and grill for 15 minutes, turning and brushing occasionally. butter. Ready cutlets sprinkle with onions.
